* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 13 = = = = = = = = = = = = = = = = = = = = = = = = = = = Discover Our HUGE Selection Of Cooking Aprons! ============================================== * The Ultimate Housewarming Gift! * Unique Novelty Designs - Great Conversation Starters! * Perfect For Anyone That Loves To Cook! http://www.coolaprons.com =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: Truth In Fudginess > Wine Appreciation: Pillar Box 2005 Padthaway Red > Food Funnies: Signs You Subscribe to Too Many Food Magazines S E L E C T E D R E C I P E S : * Red Lobster Fried Catfish & Hushpuppies http://www.e-cookbooks.net/recipes/ir346.html * Margarita Chicken Breasts http://www.e-cookbooks.net/recipes1/06032.htm * Duck A L'Orange http://www.e-cookbooks.net/recipes1/06033.htm * Yakatori http://www.e-cookbooks.net/recipes1/06034.htm * Pasta with Lemon Vodka Sauce http://www.e-cookbooks.net/recipes3/sg619.htm * Savory Cold Mango Soup http://www.e-cookbooks.net/recipes/06036.htm * Tortellini Salad http://e-cookbooks.net/recipes3/sl610.htm * Microwave Oven Peanut Brittle http://www.e-cookbooks.net/recipes1/04138.htm > Healthy Eating: Low Carb: Bacon Muffins http://www.e-cookbooks.net/recipes/lc19.htm Diabetic: Chicken Pasta Salad http://www.e-cookbooks.net/recipes/diab17.htm Low Fat: Strawberry Cobbler http://www.e-cookbooks.net/recipes/lowfat15.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== * When mincing garlic, sprinkle on a little salt so the pieces won't stick to your knife or cutting board. * Sunlight doesn't ripen tomatoes, warmth does. Store tomatoes with stems pointed down and they will stay fresher, longer. * Two drops of yellow food coloring added to boiling noodles will make them look homemade. * Put meat used for stir frying in freezer for 45 min. to 1 hr. to make slicing easier. * Keep popcorn fresh and encourage more kernels to pop by storing in the freezer. * Pancakes are lighter and fluffier when you substitute club soda for milk in the batter. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) Where was Danish pastry born? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "He who receives his friends and gives no personal attention to the meal which is being prepared for them, is not worthy of having friends." - Jean-Anthelme Brillat-Savarin (1755-1826) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Subscribe to the VJJE Recipe Weekly - It's fun and it's free! http://www.e-cookbooks.net/sub1.htm SHARING IS NICE! Send this ezine to a friend by clicking "Forward" and filling in the "To" address, or get it from your Address Book. Show everyone you have GREAT TASTE! =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= UPCOMING FOOD HOLIDAYS: April is: National Food Month Fresh Florida Tomato Month National Pecan Month April 15 - National Glazed Ham Day April 16 - National Eggs Benedict Day April 17 - National Cheeseball Day April 18 - National Animal Crackers Day April 19 - National Amaretto Day April 20 - National Pineapple Upside Down Cake Day April 21 - National Chocolate Covered Cashews Day April 22 - National Jelly Bean Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Personalized Chef Coats! ======================== Kick it up a notch with a touch of class! Create a personalized and professional look in your kitchen. http://www.coolaprons.com/coats.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= TRUTH IN FUDGINESS By MARK BITTMAN Whenever I see a new recipe for brownies, I cringe, because some things cannot be improved upon. These days, there are chefs and cookbook authors who insist that only expensive chocolate be used (not 1 in 10 of us could tell the difference) and those who add a huge amount of flour and baking powder to make something that resembles cake. (To me these are not brownies at all.) Even more offensive is adding chocolate chips or M &M's: they are fine for kids' parties but not for a classic American dessert. The first time I made brownies without my mother was in the late 1960's, using a recipe from Paula Peck, the cookbook writer. Over the years, I tinkered with that and a similar version by Marion Cunningham. As my daughters learned to cook, they experimented a bit further. But we never really strayed from the originals. That is because the true brownie is well defined: dense, fudgy and more than a little chewy. There is only one way to achieve this. Combine enough good-tasting fat in the form of butter, chocolate and eggs so that the batter remains moist even when cooked until firm. Brownies are not the underdone, warm chocolate cake that has become a restaurant staple but a thoroughly cooked ultrarich cake, the kind of thing you can dress up and call a (nearly) flourless chocolate tart. (Put whipped cream on it and call it whatever you want.) The classic proportions are between half a stick and a whole stick of butter to one cup of sugar. You need two to four ounces of chocolate, two eggs and a minimum (about half a cup) of flour. Vanilla is optional. I opt for the maximum amount of butter and a midrange amount of chocolate. More chocolate makes the brownie even denser and chewier, which you may prefer. As long as you keep the flour to a minimum and never, ever add chemical leavening like baking powder, you will produce a true and beautiful brownie, the way it was meant to be. Brownies ======== 3 ounces unsweetened chocolate 8 tablespoons (1 stick) salted or unsalted butter, more for greasing pan 1 cup sugar 2 eggs 1/2 cup all-purpose flour Pinch salt if you use unsalted butter 1/2 teaspoon vanilla extract, optional 1. Heat oven to 350F. Combine chocolate and butter in a small saucepan over very low heat, stirring occasionally. When chocolate is just about melted, remove from heat, and continue to stir until mixture is smooth. Meanwhile, grease an 8-inch-square baking pan. If you like, also line it with waxed or parchment paper and grease that. 2. Transfer mixture to a bowl, and stir in sugar. Beat in eggs, one at a time. Add flour (and salt and vanilla if you are using them), and stir to incorporate. Stop stirring when no traces of flour remain. 3. Pour into pan, and bake 20 to 30 minutes, or until set and barely firm in the middle. Cool on a rack before cutting. Yield: About 1 dozen brownies. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Over 100 Full Length Cookbooks! =============================== Discover The Largest Online Cookbook Library In The World! http://www.e-cookbooks.net/elibrary/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Wine Selection ========================== Pillar Box 2005 Padthaway Red Price: $11 Pillar Box red is an opaque red/black color with a scarlet rim. It displays aromas of sweet, ripe red berries underpinned cinnamon spice and dark chocolate. The palate is rich and fleshy with vibrant raspberry & blackcurrant fruit intertwined with a citrus like cedary oak complexity. The tannins are full yet soft and supple, combined with the gentle acidity to produce a lingering harmonious finish. Serve With: Filet Mignon with Shallots ========================== 2 Tablespoons unsalted butter 4 filet mignon (tenderloin) steaks (6 ounces each), 3/4 inch thick, completely trimmed of any fat or sinew 1/2 teaspoon freshly ground black pepper 1/2 teaspoon salt 10 shallots (6 ounces), peeled and sliced thin (about 1 1/2 cups) 2 cloves garlic, chopped (1 teaspoon) 1/4 cup beef stock 1/4 cup red wine 2 Tablespoons chopped parsley Heat the butter in a heavy saute pan. Sprinkle both sides of the steaks with the pepper and salt. When the butter is hot and foam is beginning to subside, saute the steaks to your taste, about 3 minutes on each side for medium-rare (or less or more, depending on how you like your steaks). Transfer the steaks to a serving platter, and add the shallots and garlic to the drippings in the pan. Sweat them for about 30 seconds but do not let them brown. Add the beef stock and red wine, and boil to dissolve the pan drippings. Reduce for 30 seconds to 1 minute, until most of the moisture has evaporated and the sauce forms a deep brown glaze. Pour the sauce over the fillets, garnish with the parsley, and serve immediately =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Mousepads Make Great Gift Ideas! ================================ We offer hundreds of designs geared to food lovers! http://www.e-cookbooks.net/mousepad/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Signs You Subscribe to Too Many Food Magazines ============================================================ 9. The piles are so high in the living room that you once lost your 3-year-old for half a day. 8. Your extensive, cross-filed ingredient/recipe/author/magazine index system has already brought a half dozen computers to their knees. 7. You tell the family you'd like to make a correction to last night's meal, and you regret any inconvenience the error may have caused. 6. You find yourself agonizing over which wine to serve with baby food. 5. With most coupons worth 1/100 of a penny, you've just become richer than Bill Gates. 4. When asked to fry an egg, you go into brain-lock as you frantically try to recall which room has the stack that has the issue of the magazine with that recipe in it. 3. You know more about Bobby Flay than you do about George Bush. 2. There are more pictures of Emeril in your house than of your kids. ... and the #1 Sign You Subscribe to Too Many Food Magazines ... 1. You read them all cover-to-cover, so with no time left to actually cook any of the recipes, you end up just licking the pictures. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Red Lobster Fried Catfish & Hushpuppies ======================================= 4 catfish fillets, 8 oz. each 1 cup milk 1/8 teaspoon salt 1/8 teaspoon black pepper 1/8 teaspoon paprika 1 cup cornmeal vegetable oil Hush Puppies: 1 cup cornmeal 2 tablespoons baking powder 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon white pepper 1/3 cup minced onion 1 egg, beaten 1/4 cup milk Rinse and pat catfish dry. In a shallow dish, mix together milk, salt, pepper, and paprika. Dip pieces of fish in milk mixture. Roll fish in cornmeal and set pieces on waxed paper to dry. Heat 1 1/2 inches of vegetable oil to 350F. Deep fry fish, turning once, until golden brown. Drain on paper towels and keep warm. Use the same oil for: Hushpuppies: Mix cornmeal with baking powder, salt, pepper, and onion. Mix egg with milk and whisk into cornmeal. Spoon hush puppies into hot oil and fry until golden brown. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Margarita Chicken Breasts ========================= 4 boneless, skinless chicken breasts Margarita Marinade: 1/4 cup tequila 2 tablespoons fresh lime juice 1 teaspoon lime zest 1 tablespoon honey 1 tablespoon minced cilantro 1 tablespoon vegetable oil 1 small fresh jalapeno pepper, minced 1/2 teaspoon dried tarragon 1/2 teaspoon salt Freshly-ground black pepper, to taste Arrange the chicken in a single layer in a nonreactive dish. Mix the marinade ingredients together, and pour the mixture over the chicken. Cover the chicken, and refrigerate it 8 hours or overnight. Turn it at least once. Fire up enough charcoal to form a single layer of coals beneath the breasts, and heat the coals until they are covered with gray ash. Drain the chicken, reserving the marinade in a small saucepan. Cook the chicken, uncovered, over medium-hot coals until it is cooked through, basting it with some of the marinade. Let the chicken sit for 5 to 10 minutes after it cooks. Meanwhile, bring the reserved marinade to a boil, and boil it for at least 4 minutes, reducing the liquid slightly. Taste it, and adjust the seasoning. Cut each chicken breast into thin slices, arrange them on a platter or individual plates, and top them with the sauce made from the marinade. Serve the breasts hot. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Duck A L'Orange =============== 4 Navel Oranges 4 1/2 - 5 1/2 lb. Duckling 1/2 teas. salt Pinch of pepper Remove the orange part of the skin of the oranges in strips with a vegetable peeler. Cut into julienne (1/16" wide by 1 1/2" long) Simmer for 15 minutes in a quart of water. Drain. Preheat oven to 450F Season the duck cavity with salt and pepper, add one third of the prepared orange peel. Place it on a rack in a roasting pan. Put, uncovered, into the oven and reduce the heat at once to 350F. Cook until tender, allowing about 20 minutes to the pound. While the duck is roasting, make the sauce base. 3 Tbls. sugar 1/4 cup red wine vinegar 2 - 10 1/2 oz. cans chicken stock (double strength - no water) 2 Tbls. cornstarch blended with 3 Tbls. port or Madeira wine Boil the sugar and vinegar over moderately high heat for several minutes until the mixture has turned into a brown syrup. Remove from heat and pour in 1 can of stock. Simmer for a minute, stirring, to dissolve the caramel. Add the other can of stock, the cornstarch mixture, and remaining prepared orange peel. Simmer until sauce is clear, limpid and slightly thickened. Set aside. When the duck is done, set it on a platter, and place in the turned-off oven with the door ajar. Remove as much fat as you can from the roasting pan. Add: 1/2 cup port or Madeira wine Boil it down rapidly in the roasting pan over medium high heat, while scraping the coagulated roasting juices and reducing the liquid to 2 or 3 tablespoons. Strain this into the reserved sauce base, and bring to a simmer. Stir in: 3 Tbls. orange liqueur (Grand Marnier) 2 Tbls. softened butter Remove from heat to a warmed sauce boat. Serve duck with separated orange segments (remove remaining peel) heaped at the ends of the platter. Spoon a bit of sauce over duck. Accompany with Wild Rice and a chilled white Burgundy. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Yakatori ======== 1/2 cup soy sauce 2 tablespoons vegetable oil 2 tablespoons lemon juice 1 tablespoon sesame seeds 2 tablespoons white sugar 2 green onions, thinly sliced 1 clove garlic, minced 1/2 teaspoon ground ginger 1 pound sirloin steak, cubed In a glass or plastic bowl, whisk together the soy sauce, oil, lemon juice, sesame seeds, sugar, green onions, garlic, and ginger. Thread the meat onto skewers. (If you are using wooden skewers, soak them 30 minutes first.) Place the skewers in a plastic or glass container just large enough to hold them, and pour the marinade over the meat, turning to coat well. Cover, and chill for a minimum of 4 hours. Preheat grill for high heat, and position grate 5 inches from coals. Brush grate with oil, and place skewers on grill. Grill for 10 to 15 minutes, occasionally turning kabobs to ensure even cooking. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Pasta with Lemon Vodka Sauce ============================ 2 lbs. pasta 4 large lemons 1/2 cup Vodka 2 cups heavy cream 1 teaspoon pepper 1/2 cup chopped parsley 1 1/2 cups Parmesan Cheese 1. In large pot bring water to boil with 1/2 cup salt and cook pasta for 8-10 minutes. 2. Grate rind of one lemon and reserve and squeeze the juice of all lemons and reserve. 3. In medium sauce pan heat vodka and heavy cream until it thickens. Add the lemon rind and juice to the cream mixture. Stir well. 4. Add in the pepper, parsley and parmesan. Heat for 1 minute and remove from heat. 5. Drain pasta and place in large pasta bowl. Pour the creamed mixture over it and toss well. Serve. Place extra parmesan on table for guests. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Savory Cold Mango Soup ====================== 4 to 6 ripe mangoes, peeled, pitted and chopped, or 4 cups frozen mango, thawed 1 cup milk 1 cup plain yogurt 1 cup unsweetened coconut milk 1 tablespoon ancho or other mild chili powder, or to taste 1/4 teaspoon cayenne, or to taste 1/4 cup chopped fresh mint leaves, plus a few sprigs, for garnish 1. Puree mango in food processor or blender, adding enough milk to let the machine easily do its work. (Work in batches, if necessary.) Add the remaining milk, the yogurt, coconut milk, chili powder and cayenne, and process until smooth. Taste and adjust seasoning. 2. Transfer soup to bowl and refrigerate 1 hour. Ladle into bowls, garnish and serve. Yield: 4 servings Variation: Sweet Cold Mango Soup: Omit chili powder and cayenne (though a suspicion of chili powder remains a nice touch). Add 3 tablespoons sugar, or to taste, and 3 tablespoons dark rum, or to taste. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Tortellini Salad ================ 16 ounces cheese-filled tortellini 1 green bell pepper, thinly sliced 1 red bell pepper, julienned 1 small red onion, julienned 1/2 cup sliced black olives 1/2 cup crumbled feta cheese 1 boneless chicken breast half, cooked and sliced 1/4 cup olive oil 2 teaspoons minced lemon zest 1/4 cup lemon juice 2 tablespoons ground walnuts 1 tablespoon honey Cook pasta in a large pot of boiling salted water until al dente. Drain and cool under cold water. Refrigerate until chilled. Prepare the dressing in a small bowl by whisking together the olive oil, lemon zest, lemon juice, walnuts, and honey. Refrigerate until chilled. In a salad bowl, combine pasta, peppers, red onion, olives, and chicken. Add lemon dressing and feta cheese, toss and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Microwave Oven Peanut Brittle ============================= 1 1/2 cups dry roasted peanuts 1 cup white sugar 1/2 cup light corn syrup 1 pinch salt (optional) 1 tablespoon butter 1 teaspoon vanilla extract 1 teaspoon baking soda Grease a baking sheet, and set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer. Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Vienna Danish chefs first produced Danish pastry in Vienna, using the methods of folding butter into the dough. In Danish cookbooks pastry is referred to as "Wienerbrod" or Vienna bread. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Until Next Week, John Havel, Editor http://www.e-cookbooks.net "The Food and Cooking Network" VJJE Publishing Co. 9121 Riverside Road Clay, NY 13041 1-877-210-9600 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Receive The Leading Recipe Ezine On The Internet! http://www.e-cookbooks.net/sub1.htm Our privacy policy can be reviewed at: http://www.e-cookbooks.net/privacy.htm To cancel your subscription: mailto:Remove@e-cookbooks.net?subject=Remove =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=